8 trout fillets, deboned and skinned
seasoned flour, for dusting
6 tablespoons butter
1 garlic clove, chopped
2 teaspoons chopped fresh sage
35 dkg sliced fresh mushrooms
6 tablespoons dry white wine
1 cup sour cream
salt and pepper, to taste

Melt the butter in a large frying pan.
Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once.
Remove from pan and keep warm.
Put the mushrooms, sage and garlic in the pan and saute until softened.
Pour in the wine and briskly boil until the alcohol has evaporated.
Pour in the cream, simmer, adjust seasonings.
Place the cooked fish on warmed plates, spoon the sauce over the top.
Garnish with fresh sage.